I don't know how kilos translate into pounds.// On the bright side, you have two celebrations each year! That's something.// I now use the basement freezer for a cabinet- it's large with a lock- mother never trusted the help completely. They might smuggle off a leg of lamb!:-)// Switched to a smaller fridge/freezer in the kitchen when the children left and it's about right for me.// I do try to keep track of freezer and shelf life- pack in smaller portions with the help of a slick Japanese knife or separation of steaks, chops and parts. Freeze soups, chili, etc. in pints. Even grated citrus, rolls of ginger and tomato paste, leftover marinara sauce, bread for crumbs have their niche- even cheeses. I seem to have lost the desire to cook large- maybe because I did it for so many years between feeding an active family and dinner parties. I hardly bake at all anymore as my sweet tooth really prefers salty- my children visit with old dreams of cakes, cookies and pies, deep dish pizzas- their childhood comfort foods- and we laugh about MOM! lol
On Jun 24, 7:08�am, iam deheretic <[email protected]> wrote: > Well rigs,, when Doc told me I could only eat sweet breads twice a year,, I > gave away about 7 kilos, the only way I could by my sweet breads was getting > 10 kilos at a time �(sniff sniff) and I had just stocked up.. I was very > lucky my father and mother bought me a medium size freezer as a birthday > present about 20 years ago.. �I would easily hold 500 kilograms of meat no > problem �so I found I could by in bulk and make it through to the next > sale.. had a lot of chicken leg BBQ's �at 14 Cents a pound.. The local > supermarket manger became a friend �and to make sure he had enough for �the > sales he called me when he was ordering to see if I wanted some.. also knew > the food bank manager so on occasion we would buy together.. He was a good > sport and helped a great deal with my food budget. Nothing was ever wasted. > Allan > > > > > > On Wed, Jun 24, 2009 at 12:21 PM, rigsy03 <[email protected]> wrote: > > > Sounds delicious to me! Do you share? :-) I was fortunate to have a > > mother who was a great cook sans cookbooks. She learned from the owner > > of a top restaurant- closed decades ago. I learned from her when I > > came home during a separation in my early 20's as I lacked experience- > > although my first apple pie was probably the best on earth but the > > kitchen looked like a tornado had struck! What I had were taste buds > > and exposure to a wide variety of foods via her cooking and top > > restaurants. Even after their divorce my father would come to our > > house to eat for Sunday brunch- a story I innocently related to his > > third hapless wife that caused quite a stir.// I am noticing a change > > in what is offered in the meat counter at my usual supermarket- it has > > a high percentage of immigrant shoppers and I have seen platters of > > chicken feet, tongue,etc. The problem I face is cooking for one since > > eating is also a social connection/celebration. How certain foods will > > store. The shame of throwing out food. The memory of tears trying to > > keep a full fridge/cupboard raising children without dough. Sometimes > > food triggers such painful thoughts and memories one loses all > > appetite. > > > "How the Food Makers Captured Our Brains" By Tara Parker-Pope > >http://www.nytimes.com/2009/06/23/health/23well.html?em > > > On Jun 24, 3:24 am, "[email protected]" <[email protected]> > > wrote: > > > Then I'm confused as I had an ox tounge and mustard pickle sandwhich > > > in my lunch box only yesterday. > > > > On 24 June, 00:06, rigsy03 <[email protected]> wrote: > > > > > You won't find steak and kidney pie, pickled tongue, stuffed heart, > > > > sweetbreads on many current menus. Headcheese! Liver-chopped, > > > > pate,sausage, braised with onions! Famers had their own economy- using > > > > the entire animal, crop. But then, you can recall Napoleon's Grand > > > > Army retreat from Moscow eating horsemeat before freezing to death and > > > > gag at the thought of it all.//Perhaps the salvation of our food chain > > > > will be kosher. I can do that too! lol The Canaanites taught the Jews > > > > how to cook, build palaces and temples, etc. > > > > > On Jun 23, 9:42 am, "[email protected]" <[email protected]> > > > > wrote: > > > > > > Huh!? Organ meats are taboo? Where the hell is that then? > > > > > > On 23 June, 15:11, rigsy03 <[email protected]> wrote: > > > > > > > Gnawing on bone gristle and joints probably saved many teeth. The > > gel > > > > > > that indicates a good soup. Organ meats are taboo perhaps thanks to > > > > > > transplant surgeons. > > > > > > > On Jun 23, 8:03 am, "[email protected]" < > > [email protected]> > > > > > > wrote: > > > > > > > > Hey Slip, > > > > > > > > As an ex-butcher I couldn't agree more. Are you in London by > > chance? > > > > > > > > As to muscles, well it is protien that is need to build these, so > > I > > > > > > > guess lots of nuts. > > > > > > > > On 23 June, 02:55, Slip Disc <[email protected]> wrote: > > > > > > > > > Good response Don but I would have to say as a meat man that it > > has > > > > > > > > become increasingly difficult to find meat that is of the > > quality of > > > > > > > > let's say 40 or 50 years ago. The use of steroids and weight > > > > > > > > enhancers have rendered meat as a tainted product of meat > > purveyors. > > > > > > > > Whenever I can, I purchase, at a higher price of course, meat > > > > > > > > containing no antibiotic's, no hormones and no > > herbicide/pesticide > > > > > > > > residue from grains. I'm not carnivorous on a daily basis but > > when I > > > > > > > > indulge I want the best. A varied diet is the way to go and > > > > > > > > moderation on any level is, in my view, level headed. > > > > > > > > You are certainly right about individuals who appear frail, > > however, I > > > > > > > > think that is not as much attributed to the diet as it is to > > the lack > > > > > > > > of knowledge of the road on which they chose to travel. One can > > be > > > > > > > > healthy and present a full muscular stature while engaging a > > regimen > > > > > > > > of vegetarian delights. It's all about vitamins and minerals > > from a > > > > > > > > variety of food sources. > > > > > > > > > On Jun 22, 8:03 pm, Don Johnson <[email protected]> wrote: > > > > > > > > > > Solid sleuthing Slip. I had my doubts on how healthy a no > > meat diet > > > > > > > > > could be. The only Vegans I know are very thin, pale and seem > > to have > > > > > > > > > low energy levels. > > > > > > > > > That's ok in a girl but the guys look a little peaked. That > > said, > > > > > > > > > they'll probably still live longer then meat lovers like > > myself. But, > > > > > > > > > as they say, it's all about quality of life. I gotta have > > meat. > > > > > > > > > > dj > > > > > > > > > > On Mon, Jun 22, 2009 at 6:30 PM, Slip Disc<[email protected]> > > wrote: > > > > > > > > > > > Please review this link.............. > > > > > > > > > > >http://www.rawandjuicy.com/index.html > > > > > > > > > > > and then review this link.............. > > >http://www.diseaseproof.com/archives/healthy-food-the-cold-truth-abou... > > > > > > > > > > > and then tell me what you think about "Raw". > > > > > > > > > > > If those links weren't enough for you then try this myth > > buster > > > > > > > > > > link............ > > >http://www.beyondveg.com/billings-t/selected-myths/selected-myths-1a.... > > > > > > > > > > > So what do you think? > > > > > > > > > > > Before cooking we lived on raw foods. > > > > > > > > > > > Personally I want my cooked foods!- Hide quoted text - > > > > > > > > > - Show quoted text -- Hide quoted text - > > > > > > > > - Show quoted text -- Hide quoted text - > > > > > > > - Show quoted text -- Hide quoted text - > > > > > > - Show quoted text -- Hide quoted text - > > > > > - Show quoted text -- Hide quoted text - > > > > - Show quoted text - > > -- > ( > �) > I_D Allan- Hide quoted text - > > - Show quoted text - --~--~---------~--~----~------------~-------~--~----~ You received this message because you are subscribed to the Google Groups ""Minds Eye"" group. 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